Development and Innovation in Cooked Ham Produced in Spain
The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improve the quality of the product. This is either throu...
| Autores: | , , , |
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| Formato: | artículo |
| Fecha de publicación: | 2023 |
| País: | España |
| Recursos: | Universidad Complutense de Madrid (UCM) |
| Repositorio: | Docta Complutense |
| Idioma: | inglés |
| OAI Identifier: | oai:docta.ucm.es:20.500.14352/73291 |
| Acesso em linha: | https://hdl.handle.net/20.500.14352/73291 |
| Access Level: | acceso abierto |
| Palavra-chave: | 546 Cooked ham Development and innovation Production process Ingredients and additives Nutritional and health claims Química inorgánica (Química) 2303 Química Inorgánica |
| Resumo: | The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improve the quality of the product. This is either through pig crossbreeding, varying additives and ingredients, improving some stages of the production process, or providing nutritional and health claims that are useful to guiding the purchasing decision of consumers. Obviously, this series of changes must be subject to Spanish and European regulations in order to be marketed inside and outside the country |
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